Fresh green beans are tossed with cherry tomatoes, olives, and feta in a simple red wine vinaigrette for a Greek-inspired side that’s light and fresh.
Scale toservings (original: 4)
Ingredients
1.0 lb
fresh green beans, rinsed, trimmed
0.25 c
Salt
Minced Garlic
1.0 tbsp
Lemon Juice
1.0 tbsp
red wine vinegar
0.5 tsp
Black Pepper
2.0 tbsp
Olive Oil
⚠️ 1/4 red onion, thinly sliced
1.0 c
halved cherry tomatoes
0.5 c
pitted halved Kalamata olives
3.0 oz
feta, torn into chunks
Instructions
1.Fill a large pot halfway with water and bring to a boil. Stir in 1/4 cup salt, then add green beans. Cook, stirring occasionally, until just tender, 3 to 4 minutes.
2.Meanwhile, fill a large bowl halfway with ice. Pour in water so bowl is three-quarters full.
3.Using a slotted spoon or tongs, transfer green beans to ice water. Let sit until chilled, about 10 minutes. Drain and dry in a salad spinner or pat dry with paper towels.
4.In a large bowl, whisk garlic, lemon juice, vinegar, and remaining 1/2 teaspoon salt until combined. Let sit 5 minutes. Whisk in pepper. While whisking, slowly add oil until emulsified.
5.Add beans, onion, tomatoes, olives, and 2 ounces feta to dressing. Using tongs, lightly toss to combine. Top with remaining 1 ounce feta.
